Slice the duck foie gras into six thick cutlets. Season the cutlets with salt and pepper and fry in a heated non-stick pan for 2 minutes on one side and 1 minute on the other. Put 2/3 of the fat produced by the foie gras to one side, deglaze with the mango vinegar.

Presentation: julienne strips of kale, the foie gras on top, coated in its juices, with the kale leaf crisp pointing upwards for decoration. Add a drizzle of pistachio oil around the plate.

6 - Website designer

7 - Personal data

This site has been declared to the CNIL (under no. 2035557). Pursuant to article 34 of the French law of 6 January 1978, amended by the law of 6 August 2011, it is stated that the company Huilerie Beaujolaise S.A.R.L (LCC) is the sole recipient of any personal information and data transmitted via its site. You have the right to access and rectify information concerning you, by writing to the processing manager: Mr. Jean-Marc Montegottero, Huilerie Beaujolaise S.A.R.L (LCC), Les Croix 69430 Les Ardillats FRANCE.

8 - Website unavailability

The company Huilerie Beaujolaise S.A.R.L (LCC) endeavours to ensure its users can access the website at all times. In the event of site unavailability, Huilerie Beaujolaise S.A.R.L (LCC) may not be held liable, whatever the cause.